On Jun 30, 7:57?am, Steve Wertz > wrote:
> On Sat, 30 Jun 2007 04:47:10 -0700, Sheldon wrote:
> > On Jun 30, 7:37?am, Steve Wertz > wrote:
> >> On Sat, 30 Jun 2007 02:08:28 -0700, Jen wrote:
> >>> I'm planning on making chicken skewers and am in need of a thick,
> >>> sweet and spicy dipping sauce. I don't want to do a Thai-style peanut
> >>> sauce. I'm thinking more of a fruity spicy barbecue sort of thing, but
> >>> without the ketchup-y BBQ tang. I hope this makes sense. I'm hoping to
> >>> marinade the chicken in this sauce, then grill it (stovetop) and have
> >>> some reserved for dipping.
>
> >>> Any ideas would be greatly appreciated!
>
> >> Mae Ploy Sweet Chili Garlic sauce:http://importfood.com/samp1001.html
>
> > Hmm, big price difference... no point in buying that 10 oz bottle.
>
> The 32oz bottles are only $2.50 or so at the retail stores. The
> little bottles are almost useless. As it is, I buy a new 32oz
> bottle every couple months. It's also a potsticker, eggroll,
> wonton, etc, dip. Goes great with pork, too.
>
> Beats the shit out of the phony red sauce they serve at
> Americanized Chinese restaurants.
>
> -sw

I've never seen red condiments served at any Chinatown in the US or
Canada... only duck sauce, soy sauce, mustard. Only the sauce used as
part of a recipe may be red, like for a sweet and sour dish... but
that's artificially colored... red being the favorite Chinese color.